Step 6: Second Rise
Cover the rolls with a clean towel and let them rise for another 30 minutes, or until they puff up.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until they are golden brown on top.
Step 8: Serve
Remove the rolls from the oven and let them cool slightly before serving. Enjoy them warm with butter or as part of a meal!
Tips for Making the Recipe
- Warm Milk: Ensure the milk is warm but not hot, as too much heat can kill the yeast. The milk should be around 110°F (43°C).
- Kneading: Knead the dough long enough to develop the gluten, which gives the rolls their light, airy texture.
- Don’t Overcrowd the Rolls: Leave some space between the rolls when placing them on the baking sheet so they can rise properly.
- Check for Doneness: The rolls should be golden brown on top when done. You can also tap the bottom of a roll—if it sounds hollow, it’s done.
- Use Fresh Yeast: Make sure your yeast is fresh and active to ensure the dough rises properly.
How to Serve
These Milk Brioche Rolls are incredibly versatile. Serve them warm alongside your favorite meal, whether it’s a hearty soup, salad, or a roasted meat dish. They also make excellent buns for sandwiches or sliders. For a sweet treat, serve them with a dollop of jam, honey, or Nutella.
Make Ahead and Storage
Storing Leftovers
Once the rolls have cooled, store them in an airtight container at room temperature for up to 3 days. To keep them fresh, you can also store them in a resealable plastic bag.
Freezing
These rolls freeze beautifully! After baking, allow them to cool completely, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply thaw at room temperature and warm them in the oven for 5-10 minutes.
Reheating
To reheat the rolls, wrap them in aluminum foil and place them in a 350°F (175°C) oven for about 5-10 minutes, or until warm.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. You don’t need to activate it in warm milk—simply add it directly to the dry ingredients.
2. Can I make this dough in a stand mixer?
Yes, you can use a stand mixer with a dough hook to knead the dough. Mix on low speed for 8-10 minutes.
3. Can I make these rolls ahead of time?
Yes, you can prepare the dough the night before, refrigerate it after the first rise, and shape and bake the rolls the next day.
4. Can I make this recipe without eggs?
Yes, you can omit the eggs and use an egg replacer, such as flaxseed meal or an extra tablespoon of butter, to maintain moisture.
5. What if my dough isn’t rising?
Ensure that your yeast is fresh and that the milk is warm enough (around 110°F/43°C). If the dough is still not rising, try placing it in a warmer spot, like near a stove or in an oven with the light on.
6. Can I add flavors to the rolls?
Absolutely! You can mix in herbs, garlic, or cheese to the dough for added flavor.
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